Spanish Pork Tenderloin with Garlic and Herbs

Ingredients

• 1 kg pork tenderloin
• 2 tablespoons olive oil
• 6 cloves garlic
• 2 tablespoons rosemary
• 2 tablespoons thyme
• 1 tablespoon lemon zest
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 tablespoon red wine vinegar
• 2 leaves bay leaves

Instructions

1. 1Preheat the oven to 350°F (175°C).
2. 2Rub the pork tenderloin with 1 tablespoon of olive oil.
3. 3In a mortar, crush the garlic, rosemary, thyme, lemon zest, sea salt, black pepper, and paprika into a coarse paste.
4. 4Rub the herb paste evenly over the pork tenderloin.
5. 5Place the pork in a roasting pan and drizzle with the remaining olive oil and red wine vinegar. Add bay leaves to the pan.
6. 6Roast in the preheated oven for about 45 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
7. 7Halfway through cooking, baste the pork with its juices to ensure it stays moist and flavorful.
8. 8Remove the pork from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute.
9. 9Slice the pork tenderloin and arrange it on a serving platter.
10. 10Drizzle with the cooking juices and garnish with additional fresh herbs if desired.
11. 11Serve immediately while hot.